Carrot, Leek and Olive Stew
12
12
Ingredients
| 3 | cups |
leeks
scrubbed and chopped |
|
| 1ea | Garlic |
cloves, ground
crushed |
* |
| 1 | tablespoon |
olive oil
|
|
| 2 | cups |
carrots
scrubbed and finely diced |
|
| 1 | cup |
red skinned potatoes
finely diced |
* |
| 2 | tablespoons |
tomato paste
|
|
| 1 | pinch |
thyme
dried |
* |
| 1 | pinch |
oregano
dried |
* |
| 1 | x |
salt and black pepper
to taste |
* |
| 2 | cups |
vegetable stock
|
|
| ½ | cup |
olives
ripe, pitted and chopped |
* |
Directions
Sauté leeks and garlic in oil in a 4-quart stew pot.
When leeks are soft, add all other vegetables and seasonings.
Add broth, cover, and bring to a boil.
Reduce heat and simmer at least 45 minutes.
During last 5 minutes of cooking stir in olives.
Note: thiken with 1 tablspoon whole wheat or rice flour if desired.
Nutrition Facts
Serving Size 260g (9.2 oz)Amount per Serving
Calories 10629% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 69mg
3%
Total Carbohydrate
6g
6%
Dietary Fiber 4g
14%
Sugars g
Protein
4g
Vitamin A 240%
•
Vitamin C 23%
Calcium 8%
•
Iron 13%
* based on a 2,000 calorie diet
How is this calculated?
